Looking for a crowd-pleasing side dish? One that is easy, delicious & healthy? I’ve got one right here for you. White Beans with Broccoli Rabe & Lemon.
It can be ready in just thirty minutes. You can serve it with chicken or pork or fish. Just about anything. Actually, it’s pretty darn good all by itself.
Short list of ingredients for your White Beans with Broccoli Rabe & Lemon…
- Olive oil – My first choice is always single source extra-virgin olive oil from Italy. Less processing = healthier more delicious olive oil.
- Small lemon – Washed & very thinly sliced with all seeds removed.
- Anchovy fillets – I use anchovies that are packed in oil for their strong, salty, and savoriness. The flavoring is subtle but delicious.
- Fresh garlic cloves – Peeled & thinly sliced.
- Fresh broccoli rabe – Trimmed & roughly chopped.
- Kosher salt & freshly ground black pepper – To taste.
- Canned cannellini beans – Rinsed & drained.
- Water – Room temperature filtered or bottled water is recommended.
- Fresh flat-leaf parsley – Roughly chopped. The tender fresh herb is always preferred over the dried variety. Fresh parsley has a clean peppery taste with a touch of earthiness. Adds a brightness to the final dish.
- Parmesan cheese – Finely grated. Whenever possible, I freshly grate my own from a block of aged Parmigiano Reggiano.
- Crushed red pepper flakes – For serving. Totally optional, although just a pinch can add heat and flavor to the dish.
There’s very little prep to be done here. The lemon should be sliced as thinly as possible. Same goes for the garlic. Although if you prefer bigger chunks that’ll work, too.
Thinking about skipping those anchovies? Please reconsider …they totally break down and add so much flavor to the final dish.
- Heat the oil in a large Dutch oven or heavy pot over medium heat.
- Add lemon, anchovies, and garlic.
- Cook, stirring occasionally, for about 5 minutes.
- At that point, the anchovies will fall apart & the lemon should be softened with some brown spots.
While that flavorful bunch is hangin’ out in the pan, the broccoli rabe can be cleaned and chopped.
You can make the pieces whatever size you and your family prefer. Bite-size or just cut in half. Anything goes.
In case I didn’t mention it before, this is all done in one pan.
This one happens to be my favorite … the granite stone finish is non-stick and makes clean up a breeze.
- Add the broccoli rabe to the lemon mixture.
- Season with salt and pepper to taste.
- Cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
If you like your broccoli rabe on the crunchy side, remove it from the pan before you add the beans. When the beans are just about done, add that reserved broccoli rabe back into the mix so that it just heats through.
- Add the cannellini beans and a half-cup of water to the pan.
- Bring mixture to a boil.
- Reduce the heat and simmer, stirring occasionally, until the flavors have melded.
- The liquid will be reduced by half in about 5 minutes.
- The mixture should be a bit saucy.
- Mix in the parsley along with two tablespoons grated Parmesan.
Your White Beans with Broccoli Rabe & Lemon are almost ready to enjoy.
- Just before removing from the heat, add the grated Parmesan along with the chopped fresh parsley.
- Mix gently to combine.
- Transfer to a platter or individual dishes and top off with additional grated Parmesan.
- If desired, sprinkle with a small amount of red pepper flakes.
White Beans with Broccoli Rabe & Lemon
Based on a recipe from Bon Appétit
Ingredients
- 3 tablespoons olive oil
- 1 small lemon, very thinly sliced (seeds removed)
- 2 anchovy fillets, packed in oil
- 4 garlic cloves, peeled & thinly sliced
- 1/2 bunch fresh broccoli rabe, trimmed & chopped (about 8 to 10 ounces)
- kosher salt & freshly ground black pepper
- 2 (15-ounce) cans cannellini beans, rinsed & drained
- 1/2 cup water
- 1/4 cup fresh italian parsley leaves, roughly chopped
- 2 tablespoons finely grated Parmesan cheese (plus more for serving)
- crushed red pepper flakes, for serving (optional)
Instructions
-
Heat oil in a large Dutch oven or heavy pot over medium heat. Add lemon, anchovies, and garlic. Cook, stirring occasionally, until lemon is softened and brown in spots and anchovies fall apart, about 5 minutes.
-
Add broccoli rabe; season with salt and pepper and cook, tossing occasionally, until bright green and crisp-tender, about 5 minutes.
-
Add beans and ½ cup water to pot. Bring to a boil; reduce heat and simmer, stirring occasionally, until flavors have melded and liquid is reduced by half (you still want it to be saucy), about 5 minutes. Mix in parsley and 2 tablespoons grated Parmesan.
-
Transfer to a platter, sprinkle with red pepper flakes, if desired, and top with additional grated Parmesan.
Recipe Notes
If you like your broccoli rabe on the crunchy side, remove from the mix before adding the white beans. Keep it on the side while the beans simmer, then add it back to the pot just before the beans are done.
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